Peninsula Grill puts Caviar in the Spotlight this September

Provided

This month, Peninsula Grill hosts its first-ever month-long tribute to caviar with three unique preparations offered nightly – Classic Style, Charleston Style, and Chef’s Style.

Inspired by his longtime passion for caviar, Peninsula Grill Executive Chef Graham Dailey is excited to showcase the ingredient in new and exciting ways. Pairing recommendations are given by Peninsula Grill’s well-known sommelier Dennis Perry.

Here’s a look at the offerings as described by the restaurant:

• CLASSIC STYLE
  • An elegant presentation with the traditional accompaniments: Osetra Caviar served with Potato Blini, Onion, Hard Cooked Egg, and Clabber Cream
  • Prized the world over, Osetra Caviar stands out for its crisp, clean, and sweet taste.
  • Sommelier Dennis Perry’s Pairing recommendations:
    • Billecart-Salmon Brut
    • Damien Laureau Chenin Blanc
    • Kettle One Vodka
• CHARLESTON STYLE
  • An innovative option that incorporates local flavors: Sterlet Caviar served with pickled shrimp and Lowcountry cucumber
  • The highly-sought-after Sterlet Caviar is intensely flavorful and known for having a gray-to-black pearlescent look
  • Sommelier Dennis Perry’s Pairing recommendations:
    • Larmandier-Bernier “Latitude” Extra Brut Blanc de Blancs Champagne
    • Domaine Savary Chablis
    • Chopin Vodka
• CHEF’S STYLE
  • Peninsula Grill Executive Chef Graham Dailey puts his creative spin on a popular snack: Hackleback Caviar served with crispy sweet potato chips and a dollop of whipped goat cheese
  • Popular among caviar connoisseurs, the America Hackleback offers a buttery flavor and creamy texture
  • Sommelier Dennis Perry’s Pairing recommendations:
    • Gruet Brut Blanc de Blancs, a sparkling wine from New Mexico
    • Whitehaven Sauvignon Blanc from Marlborough, New Zealand
    • Tito’s Vodka from Austin, Texas

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